by mariaraynal
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my 19 recipes »
mariaraynal's Notes:
Expand8 large potatoes, cleaned, pared and sliced (Idaho or Yukon Gold) Ask a question about this ingredient
8 ounces softened cream cheese, cut into chunks Ask a question about this ingredient
1/4 cup creme fraiche Ask a question about this ingredient
3/4 cups hot milk Ask a question about this ingredient
1/2 pound butter Ask a question about this ingredient
Kosher or sea salt, to taste Ask a question about this ingredient
Zest of 1 Meyer lemon or half a regular lemon Ask a question about this ingredient
1 tablespoon chives, snipped Ask a question about this ingredient
Salt sliced potatoes and place in a large pot of boiling water until tender when pierced with a fork. Skim surface of pot as needed. Drain potatoes (save some potato water for gravy, if desired).
Ask a question about this stepPlace one stick of butter into a large bowl and put drained potatoes on top; cut remaining butter into pats and add on top. Allow butter to melt and combine.
Ask a question about this stepRun potatoes through a potato ricer, or beat with handheld or stand mixer. Stir in hot milk and whip again. Add cream cheese, allow to melt for a moment, then mix into potatoes. Add creme fraiche and lemon zest and thoroughly combine. Taste and correct seasonings.
Ask a question about this stepPut potatoes into a buttered 9x13 pan and bake for 30-35 minutes in a 350 degree oven, or until lightly browned and golden on top. You can also make them ahead of time and bake for 50-55 minutes at 350 degrees. Finish with chives and serve. Enjoy!
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Yum, these sound so good love the addition of the meyer lemon.